3/4 Cup dry red wine

1/2 Cup extra virgin olive oil

1/3 Cup coarse grained mustard

1/4 Cup red wine vinegar

4 Tablespoons fresh rosemary leaves

2 Tablespoons drained green peppercorns

1 Tablespoon dried oregano

2 Large garlic cloves

1 leg of lamb, boned, butterflied, trimmed o

fat about 4 to 5 lbs

Combine the wine,oil,mustard,vinegar,rosemary leaves,peppercorns, oregano,and garlic in blender. Puree for 3 minutes or until rosemary is completely ground. Place lamb in large glass baking dish with 2 inch high sides. Pour marinade over lamb, cover completely and evenly.Cover; chill at least 8 hours or overnight. Let stand 2 hours at room temperature before cooking.

Prepare barbecue (medium high heat). Remove lamb from marinade. Sprinkle generously with salt and pepper. Grill turning occasionally,lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130 F for medium rare., Transfer to platter and tent with foil. Let stand 10 minutes. Cut on diagonal into thin slices.

6 Servings Bon Appitit June 1996